Pesto Polenta Sliders with Sausage Ragu
Serves: 6 sliders
  • 1 lb. Turkey Sausage
  • 1 small White Onion, chopped
  • 12 ounces White Mushrooms, washed & minced
  • 2 cloves Garlic, minced
  • Butter, for cooking
  • 1.5 cups Pasta Sauce (add more/less to your thickness preference)
  • 18 ounces pre-cooked Polenta, cut into small chunks
  • ½ cup Heavy Cream
  • 1 tbsp. Butter
  • 4 ounces Pesto
  • 1.5 cups Mozzarella, shredded
  • ¼ cup Parmesan Cheese, grated
  • 6 Slider Rolls, cut in half
  • 1 cup Mozzarella, shredded
  • ¼ cup Butter, melted (optional)
  • ¼ cup fresh Flat-Leaf Parsley (optional)
  1. Make the Sausage Ragu: Heat a tab of butter in a large frying pan over medium-high heat. Add mushrooms and sauté until cooked & lightly crisped, about 7 minutes. Remove mushrooms from pan, add another tab of butter and sauté onions for about 8-10 minutes. Remove onions from pan, crumble sausage and sauté until brown and crispy, about 10 minutes. Once the sausage is cooked you'll need to add the mushrooms, onions, garlic and pasta sauce. Mix and simmer for 10 minutes to let flavors blend.
  2. Make the Pesto Polenta: Add polenta chunks into a medium saucepan with heavy cream and butter over medium heat. Bring to a low simmer and gently use a masher to combine all ingredients into a thicker sauce-like consistency. Fold in the mozzarella and parmesan and remove from heat. Polenta will thicken as it sits. (Note: If preparing for sliders, place in the refrigerator for 20 minutes. This will make the mixture super thick and easier to spread onto the slider rolls.)
  3. Assemble Sliders: Place bottom half of the slider rolls in a greased baking dish. Evenly spread desired amount of pesto polenta onto each roll. Top with desired amount of sausage ragu, then sprinkle evenly with mozzarella. Add the top half of the buns to each slider. (Optional: brush each slider top with melted butter.)
  4. Cook Sliders: Bake in a 400-degree oven for 10 minutes, or until tops are slightly browned and the center is warmed. (Loosely cover with foil if the tops are browned but you need the filling to warm a little longer.)
  5. Eat: Remove from oven and enjoy immediately.
Recipe by Slice of Jess at